By: Chef Laura Bonicelli
Dilly Baked Potato Bites are baby-sized baked potatoes with all the fixings that children and adults both love! They are a perfect casual appetizer. Buy your ingredients at your favorite Farmers Market!Â
About Dilly Baked Potato Bites
I wrote the Dilly Baked Potato Bite recipe while working on children-friendly recipes for the cooking club. Really, why shouldn’t children have appetizers that they like? Anyway, I quickly learned that adults love them too, so make extra.
The Dilly Baked Potato Bite recipe has three basic steps. First, you prepare the potatoes. Then you bake the potatoes, and finally, you fill the potatoes. Preparing the potatoes is easy, but it does require a small melon baller. You can use a small spoon or measuring spoon if you don’t have one, but a melon baller works perfectly. You’ll need to cut a little slice off of the top and bottom of each potato. The bottom slice prevents the potato from rolling.
After you scoop out the top of the potatoes, toss them in butter with salt and pepper and place them on a baking sheet. The diced bacon goes on the same sheet. Bake them together until the bacon is crisp and the potatoes are tender. Keep your eye on the bacon; you may need to remove it from the pan if it browns quickly.
Be sure you cool the potatoes for ten minutes before you fill them with sour cream. If they are too hot, the sour cream will melt into the potato. I love the dill in the sour cream, but chives are a great alternative. Finally, when you’re ready to serve them, place them on a platter and sprinkle with the bacon bits.
One of my favorite Sunday night dinners is the Dilly Baked Potato Bites with my Tomato Basil Soup.
I hope you love this recipe!Â
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Dilly Baked Potato Bites
Ingredients
- 24 baby potatoes -- uniformly sized
- 3 tablespoons melted salted butter
- Kosher salt and freshly ground black pepper
=====
- 4 slices bacon -- finely diced
=====
- 1 cup sour cream
- 1/4 cup finely chopped dill
Instructions
- Preheat the oven to 400º F and line a baking sheet with parchment paper.
- Cut a thin slice from both ends of the potatoes. Using a melon baller, hollow out a cavity on one end of each potato.
- Place the prepared potatoes in a mixing bowl and drizzle with the melted butter. Season with salt and pepper and toss to coat. Transfer the potatoes to the baking sheet; stand upright on the end without the cavity. Leave room on the sheet for the bacon. Spread the diced bacon in a single layer on the sheet. Roast until the potatoes are tender when pierced with a knife and the bacon is crisp, 18 to 20 minutes. Remove from the oven; cool for 10 minutes.
- Combine the sour cream and the dill in a small bowl. Put the mixture into a pastry bag and pipe into the cavity of each potato. Sprinkle the potatoes with bacon and serve.
Nutrition
More Recipes
Chinese Almond Cookies
Take me to the lesson... Chinese Almond Cookies As much as i love a good fortune, I never have loved the actual cookies. Chinese Almond Cookies are a soft butter cookie made with almond flour. 1 1/4 cups packed almond flour1 cup salted butter (2 sticks cut into...
Lemon Olive Oil Sponge Cake
Take me to the lesson... Lemon Olive Oil Sponge Cake My father loved sponge cake, and my mother made a lovely one. The olive oil in this recipe makes the cake moist. Inverting the pan keeps the cake from collapsing. 9-inch spring form pan 6 large eggs...
Savory Chicken and Rice with Charred Green Beans.
Take me to the lesson... Savory Chicken and Rice with Charred Green Beans. The combination of chicken and rice is a classic in many cultures. This spicy version is a welcome and complete meal; perfect for a weeknight dinner. A squeeze of lemon juice from a lemon wedge...
Recent Comments